Heat 1/2 tsp of oil and fry bengal gram (kadalai paruppu in Tamil), coriander seeds, red chilli and raw rice on medium heat, stirring continuously until dal turn light golden brown. Turn off the heat, add grated coconut and fry in the heat of the pan.
Once it cools, grind it to a fine paste. Keep it aside.
Soak tamarind in hot water for 20 minutes. Extract a cup of tamarind juice. Discard the pulp.
Pressure cook dal with turmeric powder until soft. Mash it well and keep it aside.
Cut raw jackfruit and keep it ready. Check out my easy method to cut raw jackfruit. (in this method we cook jackfruit and then only chop it), so do check my method to cut raw jackfruit before proceeding to the next step).
We have kept the chopped cooked jackfruit, tamarind extract, ground paste and dal ready. Now making this kootu is a breeze.
In a pan, add the cooked and chopped jackfruit, turmeric powder and tamarind extract.
Cook on medium heat until the raw smell of the tamarind goes.
Add the cooked dal, ground paste, a cup of water and mix well.
Boil on medium heat for a few minutes, stirring from time to time until the kootu becomes a homogeneous mixture.
Heat 2 tsp of oil, add mustard seeds, when it splutters, add urad dal, red chillies and curry leaves. When dal turns golden brown, add it to the kootu.
Garnish with coriander leaves and serve with rice and papads or as an accompaniment for rasam or sambar or curd rice.
Check out more Jackfruit Recipes
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